Cream Puff Dessert (Jennifer Clark)

1 c water

1/2 c butter (no substitute)

1 c flour

Filling:

1-8 oz pkg cream cheese, softened

3 1/2 c cold milk

2-3.9 oz pkg instant chocolate pudding

Topping:

1-8 oz cool whip, thawed

1/4 c milk chocolate ice cream topping

1/4 c caramel ice cream topping

1/3 c chopped almonds

In a saucepan over medium heat, bring water and butter to a boil. Add flour all at once; stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add the eggs, one at a time, beating well after each addition. Beat until smooth. Spread into a greased 13 x 9 x2" baking dish. Bake at 400 for 30-35 minutes or until puffed and golden brown. Cool completely on a wire rack. Meanwhile, in a mixing bowl, beat cream cheese, milk, and pudding mix until smooth. Spread over puff; refrigerate for 20 minutes. Spread with whipped topping; refrigerate until serving. Drizzle with chocolate and caramel toppings; sprinkle with almonds. Store any leftovers in the refrigerator. YIELD: 12 servings